• Description
  • Specs
  • This is a Pacas variety grown by our dear friend Benjamin Paz, at his farm in Las Vegas municipality, beside Santa Bárbara in Honduras. It gets its subtle fruit and banana bread-like flavour from keeping the coffee fruit in a bag, sealed off for 48 hours. After the bag gets puffy from the built up Co2, the coffee is then depulped and dried with some of the mucilage still left on the seeds, aka "honey process."

    Producer: Benjamin Paz
    Origin: Santa Bárbara, Honduras
    Variety: Pacas
    Processing: 48hr fermentation as whole cherry in a sealed bag environment followed by depulping and dried as a honey process on raised beds
    Exporter: Beneficio San Vicente
    Tasting notes: creamy, melon, banana-bread, nutty finish

  • Quantity: 250g

Customer Reviews

Based on 2 reviews
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J
Jing P. (Toronto, CA)
Absolutely delicious

Really loved this coffee although it was roasted in February and I got it in April! Would have been nice to know what it was like closer to it's roast date but the coffee I had was sweet and was subtly fruity. It had the hint of ripe bananas without the astringency. I really loved this one (Luna coffees always great) and look forward to trying others from this roaster.

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A.K. (Woodbridge, US)
Delicious

Great balance of sweetness and acidity with notable nuttiness. Did not find much melon notes, but can sip this all day.

Customer Reviews

Based on 2 reviews
100%
(2)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
J
Jing P. (Toronto, CA)
Absolutely delicious

Really loved this coffee although it was roasted in February and I got it in April! Would have been nice to know what it was like closer to it's roast date but the coffee I had was sweet and was subtly fruity. It had the hint of ripe bananas without the astringency. I really loved this one (Luna coffees always great) and look forward to trying others from this roaster.

A
A.K. (Woodbridge, US)
Delicious

Great balance of sweetness and acidity with notable nuttiness. Did not find much melon notes, but can sip this all day.

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